Seeni sambola

Seeni sambola

Chilli sambol

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Chilli sambol is a popular accompaniment to rice and curry. Thanks to convenient tinned ‘prawns in spices’ (sold in Asian grocery stores) this simple chilli sambol can be prepared in a fraction of the time it takes to make the original and tastes just as good. Add more chilli powder if you prefer a hotter flavour.

Ingredients

Quantity Ingredient
125ml oil
4 onions, thinly sliced
2 teaspoons chilli powder, or to taste
170g tinned ‘prawns in spices’
2 tablespoons vinegar
2 teaspoons sugar

Method

  1. Heat the oil in a large frying pan over low heat. Add the onion and cook until soft — it is important to cook the onion slowly – the liquid in the onion must evaporate if the sambol is to keep well. When the onion is golden brown, add the chilli powder, ‘prawns in spices’ and vinegar. Stir thoroughly, cover, and simmer for 10 minutes. Uncover the pan and continue simmering, stirring occasionally, until the liquid evaporates and the oil starts to separate. Season with salt, to taste. Remove from the heat, stir in the sugar and allow to cool. Spoon into a sterilised airtight jar and keep for up to 1 month. Use in small quantities.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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